Justification of vitamin premix amount in formulation of specialized dairy products

The development and commercialization of domestic specialized foods for dietary prevention and therapy are essential to maintain food security and independence from import. One popular direction for creating such products aims to optimize the vitamin status of population. Dairy products, which provide valuable nutrients, can be considered specialized food products after addition of vitamin premix to correct their vitamin formulation. These products could be demanded by various parts of population including those who require nutritional support. The objective of the study was to determine the optimal amount of vitamin premix required for enrichment of skim milk, buttermilk, and reconstituted skimmed milk. Based on current regulatory requirements the permissible levels of vitamins A, D3, E, B1, B2, B3, B5, B6, B9, B12, H, and C in the final product were calculated. Vitamin premix samples were individually added to skim milk, buttermilk, and powdered reconstituted skimmed milk to determine their effectiveness. After applying the vitamin premix the samples were pasteurized at a temperature of (88 ± 2) degrees Celsius, cooled, and tasted. Samples of the same raw material without vitamin additives were used as a control group. Based on the results of organoleptic analysis and measurements of the active acidity in samples of dairy raw material containing different amounts of the vitamin premix it was determined that the optimal interval for its use is from 0.05% to 0.10%.0.1% while enriching the product with vitamin premix. With an increased vitamin premix concentration of more than 0.1% the flavor of the medicines and vitamins became pronounced. In experimental samples there was a slight reduction in active acidity on average between 0.1 and 0.4 pH units. This fact may negatively impact the quality indicators of the final product. A comparison of product’s nutritional value with those of imported dietary therapeutic and preventive nutrition products showed that the developed products were not significantly inferior in terms of both qualitative and quantitative nutritional content.